22-07-2025
Goose Island Spices Up 2025 Bourbon County Stout Lineup With Cherries and Cognac
Goose Island has announced its 2025 Bourbon County Brand Stout lineup, which has been a big event for beer lovers. But has the release lost steam? Goose and AB InBev hope not, and this year's release consists of five variants and the base original.
Inspired by the flambéed dessert, Cherries Jubilee Stout is finished in cognac casks, resulting in flavors of candied dark cherry, soft vanilla, and caramelized citrus. Chocolate Praline Stout is aged in freshly emptied bourbon barrels and tastes of fudge with marzipan and toffee, while Proprietor's Stout embraces the flavors of baklava. Goose Island's Double Barrel Stout, always a coveted release, returns. This time it's aged in two sets of Heaven Hill Distillery Bottled-in-Bond bourbon barrels. Reserve Stout is also back, and the 2025 release is rested for two years in Parker's Heritage Collection 17th edition rye whiskey barrels, drawing out the concentrated layers of dried fruit, cocoa, spice, and toasted oak.
The Original Stout — credited as the first aged in bourbon barrels when it was brewed in 1992 — has an average aging time of 12 months and offers notes of fudge, vanilla, and caramelized sugar. This year, customers will be able to purchase Original Stout four-packs of 10-ounce bottles. All of Goose Island's 2025 Bourbon County Stouts will go on sale on Black Friday, which falls on November 28.
Willis Tower expands food lineup with Chicago's first Van Leeuwen
Willis Tower will get several new dining options this year, including the first Midwest location of Van Leeuwen Ice Cream. The New York-based scoop shop will join Catalog, the multi-level food and retail space inside the iconic skyscraper. According to the company, more Van Leeuwen outposts are planned for Chicago as well — signage is already up at Wicker Park's Six Corner intersection on Damen next to Foxtrot. Also coming to Willis Tower is Mediterranean fast-casual restaurant Cava, which first arrived in Wicker Park last year, and Mendocino Farms, a California-based sandwich chain that will make its Chicago debut in River North in August.
A pair of new endless brunches arrive
Brunch-goers have two new all-you-can-eat options to add to their lists. Japanese gastropub TenGoku Aburiya is featuring a buffet spread of nigiri, maki rolls, meat and veggie skewers, stir-fried yakisoba noodles, Korean popcorn chicken, and more. It's offered Saturdays from 11 a.m. to 2:30 p.m. for $45 per person. TenGoku is also collaborating with Kanin on a lunch bento box featuring coffee-rubbed kalbi. The special goes through Friday, July 25.
Meanwhile, Asian restaurant and nightclub Tao Chicago has also rolled out a new endless brunch. Diners can enjoy a carving station serving pork belly and Peking duck, an omelet station, dim sum bites, sushi, raw bar selections, a chocolate fountain, and other pan-Asian dishes. Brunch is offered Sundays from 10:30 a.m. to 2:30 p.m. for $65 per person, with the option to add bottomless mimosas for $35 per person.
BLVD's Joe Flamm and DanDan's Dan Jacobs collaborate to help Milwaukee restaurant
Milwaukee chef Dan Jacobs is coming to town and teaming up with Joe Flamm for a special six-course tasting menu at BLVD Steakhouse on Monday, August 5. Jacobs, a Top Chef runner-up and six-time James Beard semi-finalist, is behind popular Cream City spots DanDan and EsterEv, the latter of which is currently closed due to flood damage. Proceeds from the dinner will go to support EsterEv staff as they work to recover. The experience is $120 per person, not inclusive of tax and gratuity, and reservations are available via OpenTable.
Forget the Switch 2, Tortello has the hottest new handheld
Wicker Park pasta palace Tortello is introducing pizza fritta to its menu. Inspired by a trip to Italy and memories of his childhood, owner Dario Monni has brought the traditional Neapolitan street food to Wicker Park. The light and fluffy handheld snack is made with fried pizza dough, burrata from Puglia, diced heirloom tomatoes, a drizzle of Sicilian olive oil, and basil. It will be offered during lunch and dinner starting Friday, July 25.
